Keto Cheesecake
Everyone, if you haven’t noticed.. We have Summer approaching quickly and quietly. So, if there is any time to do well, its NOW! This keto cheesecake is the answer to your goals of staying strong.
Stick to your plan and get going with this Keto Low Carb Cheesecake, that’s keto friendly considering that it’s perfectly crustless. By keeping this recipe to basics like eggs and cream cheese, I was able cut a sufficient amount of carbs.
Keto Cheesecake
All the flavors and creaminess you love about cheesecake but without all the carbs.
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 10
Calories 278 kcal
Ingredients
3 8 oz. packages of cream cheese
1 cup of Sweetener
1 teaspoons vanilla
1/3 cup sour cream
4 eggs
Instructions
Preheat oven to 350. Beat cream cheese until fluffy, about 3 minutes. Combine with sweetener, sour cream and vanilla extract, mixing for about 3 minutes.
Gently add eggs one at a time. beating until thick and creamy, about one minute after each egg.
Lightly grease the sides of a 9" springform pan and put the springform on a baking sheet. Pour in the filling. Bake for 40-45 minutes or until puffy and lightly brown around the edges.
Run knife around rim of pan to loosen cake. Let cool before removing rim. Cool for about 1-2 hours on wire rack. Cover, chill for at least 4 hours.
